Basil, chickpea and vegetable stew

Vibrant vegies made in your slow cooker.

  • 8 hrs 30 mins cooking
  • Serves 4
  • Print
This vegie-packed stew with basil pesto is cooked low and slow in the slow cooker for full flavour and tender chickpeas. Verjuice adds an extra tangy flavour that you just can't miss.


  • 1 large brown onion (200g), chopped coarsely
  • 3 cloves garlic, crushed
  • 600 grams small potatoes, halved
  • 1 large orange sweet potato (500g), chopped coarsely
  • 1 medium red capsicum (bell pepper) (200g), chopped coarsely
  • 800 grams canned chickpeas (garbanzo beans), drained, rinsed
  • 1½ cups (375ml) vegetable stock
  • ½ cup (125ml) verjuice
  • 150 grams basil pesto
  • 60 grams baby spinach leaves
  • ½ cup (120g) crème fraîche


  • 1
    Place onion, garlic, potato, sweet potato, capsicum, chickpeas, stock, verjuice and ⅓ cup of the pesto in a 4.5-litre (18-cup) slow cooker; stir to combine. Cook, covered, on low, for 8 hours.
  • 2
    Stir in spinach; cook, covered, on high, for 5 minutes or until spinach wilts. Season to taste.
  • 3
    Serve stew topped with crème fraîche and remaining pesto.


Accompany with crusty bread to mop up the juices.Not suitable to freeze.

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